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Honey and Gorgonzola Piquant Terrine with Balsamic Glaze

Honey and Gorgonzola Piquant Terrine with Balsamic Glaze

The recipe for an easy yet elegant appetiser: Honey and Gorgonzola Piquant Terrine with Balsamic Glaze.

Course: Appetiser
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Recipe adapted from Igor Novara

Ingredients

Terrine

  • 250 gms – 8.8 oz. Gorgonzola piquant roughly chopped
  • 125 gms – 4.4 oz. butter melted
  • 50 gms – 1.75 oz. honey

Balsamic Glaze

  • 80 ml – 2. 8 oz. balsamic vinegar
  • 80 gms – 2.8 oz. honey

Instructions

Terrine

  1. Put the gorgonzola piquant in the bowl of an electric mixer and blend it for a couple of seconds.
  2. Add the melted butter and honey and mix for a few seconds or until you obtain a smooth cream.
  3. Line a mould with cling wrap and pour the cheese cream into it. Cover with some more cling wrap and refrigerate it until it hardens.

Balsamic Glaze

  1. Combine the balsamic vinegar and honey in a saucepan and put them on the fire.
  2. Stir and bring to a boil. Let it simmer for a few minutes or until the glaze thickens and becomes like syrup.
  3. Serve the terrine with some crusty bread and top it with some of the balsamic glaze.